Ono Kyauk-Swe (Burmese Coconut Noodle Soup)

April 24, 2017

This is a popular traditional Burmese Coconut Noodle Soup Recipe. I’m using an electric slow cooker (the Instant Pot) to simplify a family recipe while still allowing the soup to develop a rich, complex flavor.

The soup broth gets its distinctive rich orange color from the blend of turmeric, paprika, and chili powder.

Burmese dishes are often served with a variety of garnishes table-side and each diner can add them liberally based on their preferences.

Equipment

Instructions

Put the Instant Pot on “Sauté” mode and add 2 tablespoons of cooking oil. Sauté the onions until they are translucent, about 4 minutes, and then add the garlic. Stir for 2 more minutes, and then stir in the turmeric, paprika and chili flakes. Stir to combine into a thick paste.

Add the chicken stock and fish sauce and stir. Allow to come up to a slow boil and switch the Instant Pot to “Slow Cook” mode.

In a separate bowl, mix the chana flour with two cups of water and whisk slowly to remove any lumps. Mix the coconut milk and 4 beaten eggs into this bowl and whisk until it is a smooth, creamy texture. Ensuring that the slow cooker liquid is no longer boiling, mix the chana, coconut milk, and egg mixture into the slow cooker. Add salt.

Add the diced chicken meat to the slow cooker and cover. Let it slow cook for 4 hours. On the Instant Pot, you can use the medium slow cooker temperature

When the soup is done slow cooking, switch the slow cooker to a “Keep Warm” mode and mix in 3 hard boiled eggs, sliced thinly.

In a separate pot, cook the egg noodles in boiling water according to their directions. Strain the cooked noodles and rinse with cold water.

For each diner, put some of the noodles in a bowl and top with a generous amount of the soup broth. Serve with small bowls of the garnishes at the table.

Written by Will Chiong who lives and works in New York building useful things.